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Just another WordPress siteFri, 05 Oct 2018 11:32:42 +0000en-GBhourly1https://wordpress.org/?v=4.3.18Japanese food in Europe: an interview with Fiona Uyemahttp://upbproducts.co.uk/2017/01/06/japanese-food-europe-interview-fiona-uyema/
http://upbproducts.co.uk/2017/01/06/japanese-food-europe-interview-fiona-uyema/#commentsFri, 06 Jan 2017 17:24:07 +0000http://upbproducts.co.uk/?p=2322View Article]]>Here at Cafe Asia, we’re big on Asian flavours. In the past, our focus has been purely on authentic Chinese and Indian snacks but our range is ever-growing.

Among the latest additions to the range are our gyoza – Japanese dumplings available in a choice of vegetable, chicken or duck that mark the start of what’s set to be an exciting 12 months for us, as we increase the number of authentic Far Eastern snack foods we create.

With this in mind, we caught up with Fiona Uyema: a Dublin-based Japanese cook, food writer and author whose love affair with the country’s cuisine began when she spent three years living in rural Japan. Since her return, she’s been spreading the Japanese food love via her cookbook, flavoured Fused soy sauces and talks, classes and cookery demonstrations. Who better to ask for their views on the future of Japanese cuisine in Europe?

Cafe Asia: Since you returned from your time in Japan, how have you seen the status of Japanese food in Europe change?

Fiona Uyema: I returned to Ireland just over ten years ago, and the Japanese food scene here has changed significantly since then. Japanese food is both more affordable and more acceptable – in terms of both eating out, and of buying ingredients, bringing them home and cooking something.

Ten years ago, it was very hard to cook Japanese food at home, but now we have Asian markets and specialised health food stores, and even the large supermarkets have dedicated Asian food sections, which is fantastic. Because of all that, it’s far easier to cook authentic Japanese meals at home.

Ten years ago in Dublin, we had one sushi bar – that was it. Now we have the likes of Dylan McGrath’s Taste at Rustic that showcase other popular Japanese dishes, and not just sushi: dishes such as grilled fish with miso-based marinades. They’re showing people authentic food that Japanese people would enjoy in restaurants as well as cooking at home, and it’s now easier to have a Japanese experience with more and more Asian restaurants springing up across the UK.

CA:How easy do you think it will be for Europe to embrace more Japanese food and food trends, beyond sushi?

FU: Even now in mainstream restaurants you see dishes such as teriyaki – when I was in Spain, I saw it a lot. Japanese food is very popular in Germany and France too: they’ve even brought it into their supermarkets – they’re way ahead of where we are in Ireland, but we tend to follow the trends we see in mainland Europe.

Japanese culture is everywhere: in London, there’s the Hyper Japan Festival each year which showcases the country’s food and culture, while France and Germany are home to some of the biggest Japanese festivals in the world. Germany has a huge Japanese population, and this influences people’s eating habits: it shows them that there’s more to Japanese cuisine than sushi, which is just one tiny part of the country’s food culture.

CA:With yōshoku, Japan has embraced European cuisine, but are you seeing similar in Europe (i.e. European countries creating Westernised Japanese dishes)?

FU:Definitely – the Western world has embraced specific ingredients such as matcha – a Japanese green tea powder: there are lots of coffee shops now offering matcha lattes.

Mighty matcha: This green tea is proving popular in the UK, including in matcha lattes.

Seaweed was another big food trend in 2016, and everyone is looking for inspiration from Japan as to how to eat it: we’re not as familiar with the ingredient, so we’re turning to a country that does.

Lots of mainstream restaurants – including high end and Michelin-starred restaurants – now have Japanese ingredients such as miso on the menu: they’re creating traditional dishes, but with Japanese flavours. So, for example, they’re adding seaweed salt as an ingredient to flavour dishes: taking elements of Japanese cooking and applying them to their creations.

CA:Do you think that the prevalence of Japanese food in Europe is set to increase?

FU: Definitely: people are now better travelled than ever before, and as a result they’re more open-minded. Even in Ireland, we have a lot of people who went to Australia in the recession – a country where there’s a huge Japanese influence when it comes to food. And these people have influenced their parents too. I give cooking classes, and often teach members of the older generations who went to visit their children in Australia, tasted really good Japanese food there and now want to learn how to make it for themselves.

CA:Finally, what are the flavours and dishes you’d recommend to those making their first foray into Japanese cuisine?

FU:I’d definitely say making homemade dashi – a Japanese broth – is a great starting point. It’s the foundation of all Japanese cuisine, and where umami (which we call the fifth taste) comes from. It’s got a huge depth of flavour, and it’s actually quite easy to make – it sounds more complicated than it is.

You could also start with something as simple as homemade teriyaki sauce – I’ve yet to meet someone who doesn’t like the taste! It can be used on vegetables, meat, fish…it’s very versatile, and can be made relatively quickly.

Many thanks to Fiona for speaking to us – we’re excited to see how Europe’s Japanese food scene unfolds over the next few years. If you’re interested in experimenting with Japanese flavours at home, you can find Fiona’s cookbook – Japanese Food Made Easy – on Amazon and her website, here.

]]>http://upbproducts.co.uk/2017/01/06/japanese-food-europe-interview-fiona-uyema/feed/0Healthy eating trends for 2017 and beyondhttp://upbproducts.co.uk/2016/12/22/healthy-eating-trends-2017-beyond/
http://upbproducts.co.uk/2016/12/22/healthy-eating-trends-2017-beyond/#commentsThu, 22 Dec 2016 12:16:47 +0000http://upbproducts.co.uk/?p=2317View Article]]>From quinoa to Quorn, coconut water to cauliflower pizza: the health food trend that began with the mainstreaming of organic foods is growing, and changing the way consumers make their food choices.

This pursuit of health is not limited to food – people want to live better, smarter and, crucially, longer lives. Our quest for wellness in all aspects of life has played a part in this shift – people are making mindful food choices based on individual health demands, not just convenience.

The 2017 Mintel Global Food Trends report predicts the demand for healthy food options to continue well into 2017 and beyond. Here, we take a look at some of the forecasts, their relation to Asian cuisine, and their effects on the European food industry.

Less meat, more veg

Research shows that a third of young people have tried to eat less meat for a healthier lifestyle, with many going ‘meat-free’ for at least one day a week. Yes, veganism is on the rise and here to stay. Brands and supermarkets alike are responding to this shift with increased ranges of vegetarian options. Our own vegetarian range – such as our sweetcorn and spinach samosas and Szechuan spring rolls – reflects this.

Cleaning up

‘Clean eating’ is a controversial term of the moment, which essentially refers to eating simply: less additives, less sugar, less fat. Often, ‘clean’ also translates as ‘raw’ or ‘organic.’ In a recent interview with Cafe Asia, food industry expert Marc Fressange predicted the rise of unprocessed products such as non-GM soya and raw cacao. In 2015, organic food sales in the UK reached £1.95 billion. Supermarkets are responding to the challenge of sugar taxes with increased health food offerings – a focus on health that shows no sign of abating.

Gut-friendly foods

In Europe, around 1 in 100 people suffer from diagnosed coeliac disease, which necessitates a gluten-free diet. Many more are choosing to whittle out the wheat voluntarily: analysis from Mintel shows that 44% of those who purchase gluten-free options are motivated by reasons that are unrelated to any allergy, intolerance, or sensitivity. Traditional grains found in Asian cuisine are a natural fit for those rejecting a plateful of pasta or crusty sandwich – and both our new Japanese Gyoza and Chinese Baozi are made from rice flour.

Superfood frenzy

The now ubiquitous foodie phrase ‘superfood’ was conceived in the early 1990s. Since then, the term has become associated with everything from goji berries to pomegranate juice. When you cut out the more faddish elements, a superfood is basically any food which contains exceptionally high levels of antioxidants, combined with low levels of the ‘bad stuff’. While seaweed is purported to be the next big superfood trend, potassium rich, low sodium water chestnuts – such as those used in our very own Japanese gyoza – are also climbing the superfood ranks, thanks to their purported health benefits.

Plant power

Going green is not just about the kale (curly, leafy, or plain) – more consumers across Europe are choosing plant-derived food products. From dairy-free soya milk to meat-free alternatives, Mintel’s 2017 Global Food Trends report predicts further rises in the vegetable, nut, seed, and plant-based product categories.

Globally, cultures vary in their propensity for healthy eating – Asian cuisine has long been renowned for its exotic tastes, fresh flavours, and healthy grains. Our new range of Chinese and Japanese snack foods have been designed for those seeking a healthier diet. Our lightly-marinated Baozi buns are steamed, not fried, and our Gyoza are packed with spring vegetables.

Food trends are moving from niche to mainstream in a matter of months. On-trend eaters are moving beyond sriracha and goji berries, looking further afield for the latest taste sensation. Don’t think it’s millennials leading the charge either – food trends mirror travel trends, with all generations expanding their horizons on both the plane and the plate.

All this means there is money to be made if restaurants and food retailers can predict what’s be hot in the next twelve months. We’ve taken a look at the tea-leaves to come up with four foodie favourites with an Asian angle we predict will make it big in 2017.

Super spices

As the litany of superfoods grows, attention will switch from ultra-green vegetables and obscure South American berries to the healing power of spices. Turmeric, that golden Asian staple packed full of anti-inflammatory curcumin, is likely to pop up in more and more menu items. It won’t just be eaten either, with turmeric shots and the impressive-sounding ‘Golden Latte’ already appearing on trendy coffee-shop menus.

Expect more foods to receive an Asian twist to take advantage of the health benefits turmeric brings. Those on the cutting edge could see a growth in ‘Dosha’ dining, where yoga and Indian street food come together to help people find a new type of balance in their diet, through the ancient medicinal art of Ayurveda.

The rise of the vegetable

Both vegetarianism and veganism have seen major growth in the last few years, along with a movement to reduce meat consumption for environmental reasons. As a result, restaurants and food manufacturers are looking for ways to present meat-free meals that won’t have committed carnivores running for the nearest steak house. Some see vegetable butchery as the answer, pushing vegetables from the side dish to the main event, with the philosophy of ‘nose to tail’ evolving into ‘root to leaf’.

The cauliflower steak may have been on trend in 2016, but Asian food has always had the vegetable option at centre stage, from pakoras and bhajis to spring rolls and steamed buns. That Asian favourite, the humble chickpea, is also likely to come to prominence alongside fungi and beetroot as a protein replacement that all diners can get their teeth into.

Clean the bowl

Whilst some trend watchers are extolling the virtues of chocolate cake for breakfast, the quest for clean eating is likely to continue. Bowl foods will continue to support the trinity of convenience, comfort and taste, with Asian flavours as a staple – think Korean bibimbap, spicy laksa and warming ramen, with the vegan-friendly Buddah bowl smiling on us all. Keep heading East for the poke bowl, a Hawaiian take on deconstructed sushi, with a focus on freshness and flavour. The darling of the LA clean dining scene in 2016, poke bowls are a good bet for Europe in 2017.

Get your goat

Despite enduring popularity across the globe (it makes up 60% of the red meat consumed worldwide), goat meat hasn’t quite had the same impact in the west, but that could be about to change. Goat milk, butter and cheese have found a niche on supermarket shelves, serving those who cannot eat mainstream dairy products, but this has created a lot of young goat meat as a by-product. Young goat meat is low in fat and high in protein and iron, ticking the right boxes for health-conscious trend setters, so could 2017 be the year that goat starts to appear on UK menus and plates?

The rise of goat meat may dovetail with the rise of ‘migratory meals’, where refugee populations introduce new culinary options to their new homes. Think fragrantly spiced and deeply flavoured dishes with sumac, fenugreek and cardamom, somewhere between the Persian and Indian cuisines that we are more familiar with.

There may never have been a better time to be a foodie. No matter what flavours make it big in 2017, you can be sure that there will be new and interesting trends hot on their heels. If you want to be kept abreast of Asian food trends, join the Café Asia mailing list for our monthly food-bev industry round-up.

]]>http://upbproducts.co.uk/2016/12/13/european-asian-food-trends-2017/feed/0What are the key snacking trends in Europe?http://upbproducts.co.uk/2016/12/01/key-snacking-trends-europe/
http://upbproducts.co.uk/2016/12/01/key-snacking-trends-europe/#commentsThu, 01 Dec 2016 13:44:23 +0000http://upbproducts.co.uk/?p=2305View Article]]>In the year to March 2014, global snack sales totalled a whopping $374bn: a 2% year-on-year increase. Nielsen’s September 2014 Global Snacking Report highlighted the growing number of people who use snacks as meal replacements, and the fact that consumers want snacks with short ingredient lists.

And two years on: Snacking is still big business.

The 2014 report showed that, in Europe, traditional choices such as crisps, confectionery and snack bars were the popular choice, and they remain the go-to snack of choice, for now… That said, emerging trends across the continent are leading to deviation in the market, changing the face of snacking as we know it.

This could be a matter of time. Lunch breaks across Europe are getting ever shorter: statistics from Compass show that the average length is now just 37 minutes. Even European countries known for their long lunch breaks are embracing the “grab and go” trend: Pret a Manger continues to expand in Paris, while Spanish chains such as sandwich bar Rodilla now offers around 200 outlets. The days of long, lazy lunch breaks are over.

Snacks that suit specific dietary requirements (gluten-free, dairy-free, kosher) and those using organic ingredients are now starting to come to the fore. However, it’s not all about health: Technavio discovered that sales of chocolate cakes rose by 17% from 2007 to 2012, while in early February, Co-op announced that sales of fresh croissants in the UK had seen a 122% increase compared with the previous year. “Everything in moderation” is the popular phrase – and in Europe, there’s certainly a balance between health and indulgence.

A willingness to try new things

More and more consumers are now trading up and trying new things when it comes to their snack choices. 38% of chocolate buyers say that they buy premium chocolate either “regularly” or “all the time”, while traditional crisps are losing out to superfood crisps and potato crisps with more unusual flavours.

As a result, supermarkets and other retailers across Europe are adopting the healthy premium snacking approach. Russian firm BioFoodLab offers 100% natural snack bars with straightforward labelling and packaging. Bit n’ Bite’s pots of semi-dried olives offer authentic ingredients and a special packaging technology that gives them a non-refrigerated shelf life of up to 12 months, selling successfully throughout Germany and Holland. In Britain, brands such as Inspiral – who create 100% natural kale chips among other things – are performing strongly. Consumers want to know what’s in their snacks, and whether they’re good for their health.

For many of us, the first thing that comes to mind when we hear ‘Vietnamese cuisine’ is rice. Since Vietnam is known as the ‘rice bowl of the world’, with over 6 million tonnes exported globally, it’s a fair association. This staple of many Asian diets comes in many glorious forms – Vietnamese cuisine boasts delicious, steaming broths fortified with silky rice noodles; succulent spring rolls encased in delicate rice paper; broken rice (Cơm tấm); sticky rice (Xoi); burned rice (Cháy); steamed rice dumplings (Bánh tẻ), and too many more to list.

But rice – varied and complex as it is – is only the beginning in Vietnamese cooking: a healthy staple upon which herbs are lovingly bestowed and spices are thoughtfully lavished. Best described as an impeccable balance between salty, sour, and sweet flavours, Vietnamese cuisine is delicate, fresh and truly unforgettable. It is said that every Vietnamese meal should reflect and honour the natural elements – an ancient philosophical concept known as Wu Xing. This harmonious mix is achieved by combining fish sauce (nuoc mam) for earthiness; citrus fruits such as lime, tamarind, or kalamansi for zestiness, and chilli or black pepper for heat. Thanks to influences from both Chinese and French colonial times, each region has its own distinct specialities and unique ways of achieving this all-important balance.

North Vietnam: Warm, earthy, with a peppery kick

The North is often called Vietnam’s artistic and intellectual capital and is alive with street food culture. Many of its signature dishes such as Bun Cha – chargrilled pork patties served with rice noodles, generous plate of fresh herbs, and complex fish sauce for dipping – are to be found served up on main roads, side streets, and market stalls. Barack Obama famously enjoyed an authentic plate of Bun Cha during his visit to Hanoi in 2016.

Bun Cha: An authentic North Vietnamese street food – a signature dish

Here, the comparatively cooler climate is warmed up using copious amounts of freshly grown black pepper, rather than the more prevalent use of chilli in more Southerly areas. This earthy, as opposed to fiery, warmth is characteristic of North Vietnam’s comforting and satisfying dishes.

Central Vietnam: Colourful, full-bodied, and fit for royalty, served straight on the street

In the middle regions of Vietnam – within which there are many micro-regional taste trends – food is a riot of spice and colour.The city of Hue in particular, as the capital of the ancient Nguyen Dynasty, is famed for intricately crafted dishes with complex garnishes and multi-layered tastes. Its street food is just as explosive: more elaborate than you might find elsewhere, and delicately perfumed. Bun Bo Hue is a signature classic – a spicy, highly flavoured beef soup perfumed with lemongrass, seasoned with shrimp sauce, and decorated with a garnish of banana blossom and red cabbage.

South Vietnam: Naturally sweet, with seafood salads galore

Connoisseurs of Vietnamese food often say “salty in the North, sweet in the South”, but you’ll find very little refined sugar in south Vietnamese cooking. Palm sugar or coconut milk is used instead, making it the perfect choice for the health conscious. Favourites include steamed sweet banana or mung beans in syrup.

Here, where the weather is warmer and the soil more fertile, fresh herbs – basil, coriander, lemongrass, and the peppery Vietnamese mint – are used in copious amounts to create huge, mouth-wateringly textural salads, such as Gỏi xoài.

The Mekong Delta: Where rice and fruit collide

As well as accounting for 60% of Vietnam’s rice production, the Mekong River Delta – which runs up Southwest Vietnam – feeds vast numbers of orchards along its fertile banks. Much of this fruit we enjoy at home, including coconut, bananas, pineapple, dragon fruit, mangoes and lychees. In Vietnamese cooking, unlike Western habits, fruit is used not in isolation, but as a fresh, sweet (and sometimes sour) addition to salads, soups, and meat dishes. In Ca Chien: fried fish – often tilapia – is perfectly complemented with a tangy mango salad.

Ultimately, Vietnamese cuisine is all about balance: of flavours (sweet/salty/sour), of textures (silken tofu/crispy shrimp/firm papaya), and of the elements of Wu Xing. While regional specialities display considerable variations, the clear underlying theme is of clean, fresh, simple flavours that combine to create delicious complexity.

Cafe Asia’s authentic snack food is inspired by the street kitchens of Asia and the Far East. Why not read our blog posts on the regional taste trends of India and China that have influenced us?

As part of the event’s ‘World Tour’ series, 28 journalists from around the world have outlined three key shifts for the food-bev industry coming year: health, smart shopping and convenience, channel blurring and changing consumption habits. What do these trends mean for Asian food?

Meanwhile, so-called superfoods, including chia-seeds, aronia and quinoa, are becoming more popular due to their nutritional qualities. Conventional products are integrating these superfoods into their recipes.

Nutrition experts have long accepted the benefits of fast-freezing produce in retaining nutritional values – with some arguing that frozen is better than fresh. Asian foods have naturally high nutritional value, and often use authentic ingredients, fresh herbs and spices, so they are particularly well suited to newer freezing techniques that lock in goodness.

Channel-blurring and changing consumption

Consumption habits are changing, particularly within younger age-groups. Millennials snack more, eat on the go and visit restaurants more often than older generations. Retail buyers and category managers are keeping a close eye on the hippest restaurants and foodie trends so it doesn’t take long before you find similar products on the shelf: just look at the proliferation of pulled pork or the surge in sourdough pizza.

Growth in interest in snacky and informal street food continues. Many restaurants pride themselves on sharing platters and tapas-style dishes, with consumers taking a much more relaxed and sociable attitude towards their food.

This changing attitude to food consumption could mean the end to the classic three-course meal and hello to the Asian mixed platter style of dining. Asian food is typically focussed on small dishes and sharing; dishes that emphasise this approach are therefore likely to do best in coming months.

Asia has a long tradition of tasty and nutritious street food offerings and looks set to capitalise on its inherently flexible approach. With health, convenience and a move away from traditional dining being the three main trends outlined by experts from around the world, Asian food’s popularity looks set to continue over the coming months.

Marc has extensive experience in the food industry, and advises Chinese companies on the European market. This year, he’s sitting on SIAL’s Innovation Grand Jury – the expert panel judging the most exciting food-bev innovations from across the globe.

Cafe Asia: Marc, tell us a little about your work in the food sector. What do you, and for how long have you been doing it?

Marc Fressange: 10 years ago I founded my company Ouh La La France. At that point the Chinese market – food, operations and control – everything was up in the air, so Chinese consumers went in search of new products. When I started out, that was on my mind – to be fully licenced to import, distribute and sell French and European food and drinks in the Chinese market. Now, we have multiple channels including online, which is increasingly important – and also our own retail network, the gourmet wine shops Oh Marco.

CA: Part of your role is to advise Chinese companies looking to supply European markets. What types of business do you work with?

MF: Most of the businesses are not specialised; they produce general products for sale within China and now want to look for new external markets. For example, I work with a producer of non-GM soya beans in China, which is of interest for the French or European markets because they don’t have a large soya production themselves. My role also includes negotiating partnerships between the Chinese producers and the European/French markets.

CA: What are the biggest changes you’ve seen in European approaches to Asian food over the last ten years?

MF: Firstly, in hotels and restaurants, much of the frozen produce – particularly fish – is increasingly imported from Asia. In Europe – though maybe not in Great Britain where there is a big tradition of tea from India – Chinese tea, including green tea and medicinal herbal teas, is increasingly popular. Staying in the drinks market, coconut products are plentiful in Asia and of increasing relevance to Europe.

Of course, Thailand and Southeast Asia produce fresh fruit all year round, which appeals to Europeans. Also, raw products like the non-GM soya we talked about earlier offer a real opportunity as a relatively young product.

CA: Why do you think European markets are opening up to Asian foods?

MF: Certainly people are now more open to the traditional tastes of Chinese food. Often, when you visit Chinese restaurants in Europe it’s not the same food that you get in China. But this is changing: I can see it happening in Paris, and also in London – people are becoming more open to different Chinese tastes, and not just in the big cities. We have all noticed the rise of the sushi bar; Japanese food is really popular and Vietnamese as well, with their noodle soups.

CA: Which market trends are good news for Asian suppliers looking to export to Europe?

MF: Well obviously the Brexit vote and plans are now a matter of fact. But the main issue for European buyers is that frozen products are still cheaper; their main reason is cost-saving. Whilst the capability is there for Asian companies to be a big player in the European market, we have to be cautious about expectations because the world is now thinking more about local production and carbon cost of exporting food.

CA: What are the challenges Asian food suppliers have to overcome to satisfy European markets?

MF: I think in general people are pretty open to different kinds of culture, and there is an opportunity for tastes to be changed. France and Britain in particular have an immigrant culture so we are used to different tastes. For example in France, the most popular recipe is cous cous which comes from North Africa. So rather than taste, if you want to export Asian food, the main barriers are the terms. Back in 2008 I was importing some fresh oysters and we needed them within one or two days to remain fresh. They arrived a week later, all dead. When importing fresh products, it is so important to have a good partnership or agreement in place.

In France, there is a directive to import more soya, wheat, and non-GM products. The market in Europe is different today than it was when I started ten years ago. Now it’s important to have not just one shop you are exporting to, but a European partner for big scale, industrial exportation.

CA: You’re part of the SIAL jury this year, selecting the most innovative products. What will you be looking for from exhibitors?

MF: As you know there are various different stages; my role is at the final one, judging from thousands of selected products from around the word from tea to meat. For me it’s about food provenance: the way locally produced products can have value added through the right branding.

CA: Have you been to SIAL before? If so, what makes the show special for you?

MF: Yes, many times – I started working at this trade show a long time ago, so I love this place. You can understand what’s going on with the markets – if you want to export to China, you just go to the SIAL China. Simply by visiting you are going to understand how they behave, how the Chinese approach business, how it is complicated. It is invaluable for my business because you can see the trends from exhibitors all over the world – I really love that.

Our thanks go to Marc for delivering us his food-bev insight. We look forward to seeing him at SIAL!

]]>http://upbproducts.co.uk/2016/10/07/see-sial/feed/0Seven ways to spice up your supermarket curry experiencehttp://upbproducts.co.uk/2016/10/06/seven-ways-spice-supermarket-curry-experience/
http://upbproducts.co.uk/2016/10/06/seven-ways-spice-supermarket-curry-experience/#commentsThu, 06 Oct 2016 14:04:42 +0000http://upbproducts.co.uk/?p=2252View Article]]>People are seeking a more authentic experience in the food industry, consumer culture, and every aspect of life. This quest for realness is mirrored in our changing relationship with Indian food. Despite some reports to the contrary, our insatiable appetite shows no sign of waning. Rather, the way in which we eat it is changing. We want a meaningful experience, not just a meal – preferably without incurring the cost of a return ticket to New Delhi.

Luckily, we live in the golden age of supermarket curries, and can frequently enjoy both the glorious boldness and marvellous subtleties of Indian cuisine in the comfort of our own homes. At this time of year, as the evenings draw in and the falling leaves take on the colour of a Bombay sunset, nothing says ‘cosy night in’ quite like a curry.

But how to replicate the atmosphere, warmth, and authenticity of an Indian meal at home? Here are our top tips to transform your supermarket curry experience from “off the shelf” to “out of this world”.

Share and share alike

Indian food is all about the experience – not just the taste, but the visual delights, delicious aromas, and how it makes us feel. It’s also about sharing that experience, and bringing people together: to chat, celebrate, commiserate, and, well…eat. Research confirms what many Asian cultures have known for centuries: sharing food is great for our sense of well-being. Our selection of Indian sides – from light, fluffy and delectably moreish chicken pakoras to aromatic and crisp vegetable samosas – are perfect for sharing the curry love around.

It’s all in the presentation

When serving a supermarket curry, we’re often so eager to dig in we simply plate up straight from the container. In Indian cuisine – where every meal is a ceremony – presentation is everything. It is the sight of food which sets our tastebuds alight, building anticipation and adding to the overall experience. A garnish of fragrant, freshly chopped coriander, a sprinkle of flaked almonds, or a quick and easy homemade cucumber and mint raita will give you that authentic feeling with little effort.

Pump up (or tone down) the heat

Supermarket curries are crowd pleasers – tried and tested favourites the public knows and loves. For those who like it hotter than hot, sometimes this means sacrificing kick. This is very easily rectified by thinly slicing some fresh chillies and allowing everybody to load up according to their preferred taste/tolerance level.

Let the supporting cast shine

Indian food is not a “Starter, Mains, Pudding” kind of cuisine. It’s an “I’ll have a bit of that with some of that and lots of that on the side” kind of cuisine. Thinking of it as a meal is doing it a disservice: it should be a feast. Offering a selection of dishes complemented with plenty of authentic sides – like our classic onion bhaji – are a great way to give your supermarket curry the feast factor.

Take to the floor

For a truly authentic home curry experience, why not ditch the dining table all together and have an indoor picnic. Place all the dishes in the middle, banquet (bhoj) style, lay out some cushions for seating, and let everyone take a little of what they fancy.

Dispense with the cutlery

According to ancient Ayurvedic wisdom, Indian food is eaten with the hands – using flatbreads such as roti, naan, or chapati to scoop up pieces of curry and vegetables. In India it is believed having this physical relationship with our food promotes gratitude, so put down the knife and fork and give it a try.

Set the scene

It’s hard to imagine dining out at an Indian restaurant without the atmospheric tones of a sitar playing in the background, or the candlelight flickering over a shared platter of poppadoms. Lighting candles, burning incense, and playing traditional music are all important parts of Indian culture – Buddhist, Hindu, and Muslim alike – and will make your supermarket curry experience feel more like a date night in Rajasthan.

Feeling inspired to get the family together for an Indian banquet at home? Our range of Indian snacks and sides are fresh, authentic, and perfect for sharing.

It’s also partly thanks to Le Fooding that street food now has a place on Gallic pavements. This restaurant guide, founded in 2000, aims to liberate the French from the haughtiness of its traditional cuisine, embracing more contemporary food trends and more “unstuffy” venues.

Le Camion qui Fume (“the smoking truck”) was the first Parisian street food vendor: an American-style burger truck aiming to serve dishes comprising great ingredients on a tight budget. Since its arrival, other notable vendors have sprung up. Adding competition to the burger scene is Le Camion Gourmand (“the gourmet truck”); ice cream lovers are catered for by Glaces Glazed and cities including Lyon have caught the bug with more global offerings such as Lebanese mezzes and more from Akle.

In Aix en Provence, you’ll now also find Food-Truck-Station: a permanent “village” of street food trucks, with different vendors operating each day. In Paris, you’ll find the StrEAT Market which launched in 2016, featuring a range of food trucks every Friday. The French street food scene has flourished so much in recent years that the country even hosts the Street Food International Festival too.

Street food is well and truly a movement that looks set to keep on growing…

https://www.youtube.com/watch?v=DMBaUgcGvIo

Fast food nation

As well as street food, more “conventional” fast food is also on the rise.

However, it’s not all about the big US chains: there are several French fast food brands that are gaining in popularity due to their authentic French menus at casual dining prices. One is Grill Courtepaille, serving steaks and burgers alongside pâtés, cheeses, iced nougat and more. Cojean is a chain that also supports the French fast food trend, focusing on soups, quiches, sandwiches and drinks in numerous locations across Paris.

As a result of the increased demand for fast food in all of its guises, even top French restaurants are now creating more affordable snack food menus incorporating pizzas, club sandwiches and other dishes to keep their customers happy. In 2013, sales of fast food in French restaurants overtook classic cuisine for the first time. In 2016, ‘le burger’ was the most requested dish in three-quarters of French restaurants.

Buy French, buy local

The food scandals that hit the headlines over the last few years aren’t just confined to the UK – France has had its fair share (including “horsegate”, and the “fake cheese” scandal surrounding supermarket ready meals) too. As a result, and partially due to the global economic downturn, much of the country has turned to locally grown products where full traceability is possible, the impact on the environment is lower and costs are often not as high as foreign exports.

This newfound appetite for eating local and reducing food waste was reflected in a campaign from French supermarket chain Intermarché, who dedicated a whole aisle to ugly and misshapen fruit and vegetables. The campaign was a success, with these fruits and vegetables selling out. In 2016, a law was passed that means that French supermarkets now have to donate unsold food to food banks and charities.

More and more, local producers are selling directly to mass-market retailers in their area, and local farmers are selling directly to consumers at markets or bricks and mortar stores. According to the 2016 SIAL Food 360 report, 62% of French consumers prefer to buy local produce, with companies such as TousPrimeurs and Amap founded to deliver locally produced fruit and vegetables directly to consumers’ doors. The same survey shows that one in two French consumers grows their own fruit, vegetables or herbs – truly local produce. This trend could well prove to be a stumbling block for overseas businesses looking to tap into the French market, unless they can appeal to one of the country’s other food trends.

If you speak French, this video gives a great introduction to what Amap is all about:

New products and flavours

While local, seasonal produce is important to much of the French population, that’s not to say they’re not interested in something new. In a 2016 survey of 14 different nationalities, SIAL reports that the French are the second most curious when it comes to a desire to try new products.

Foreign flavours are firmly on the menu too. In addition to the growth in street food options from across the globe, we’re seeing more traditional restaurants starting to adopt ingredients and techniques driven by the ongoing influx of immigrants.

At least 20% of the country’s capital is made up of those who have immigrated from another country, and while such people – in particular, those with refugee status – are generally seen in a negative light, they bring plenty of positivity to French tables.

In 2016, Paris played host to the first-ever Refugee Food Festival, where nine different chefs from a group named Les Cuistots Migrateurs (The Migratory Chefs) took over the stoves at nine Parisian restaurants to showcase the cuisines of their home countries, including Syria, Sri Lanka, Ethiopia and others.

On the streets of Ho Chi Minh City and Hanoi, you’ll find baguettes and coffee being served on the streets for breakfast, while Bánh Mi sandwiches utilise the idea of French baguettes (although generally created with rice flour to make them lighter), packed full of grilled meat and plenty of Asian herbs with vegetables.

The influence actually worked both ways, with France now home to hundreds of thousands of people from the country’s former colonies, and a variety of restaurants serving authentic dishes from this area. The 13th arrondissement in Paris is home to a number of Vietnamese eateries, thanks to its history as a settling point for refugees from the Vietnam War in the 1970s and 1980s.

Indian food, at present, is nowhere near as big in France as it is in the UK: that rich history of trade with India that we have here just isn’t present on Gallic shores. However, French and Indian cuisines have plenty in common. Both countries have a love of good food, use plenty of butter, and their dishes are known for big, powerful flavours.

Travellers to Paris may well discover the city’s Quartier Indien (Indian Quarter) not far from the Gare du Nord: home not only to great, authentic Indian food such as vegetarian South Indian food from Krishna Bhavan (most Indian food in France is modified to suit Gallic tastes), but also saris, Bollywood imports and more. However, such an area is rare for the country, with Indian food still yet to take off.

While traditional French cuisine continues to decline, there are plenty of new food trends in France springing up and vying to take its place. From street food in Paris and beyond to the growing popularity of fast food, it’s clear that France’s traditional food culture is metamorphosing into something much more exciting. As French food expert Julia Child once said, “In France, cooking is a serious art form and a national sport.” The statement remains as true as ever – but it’s a sport that’s continually adopting new rules.